Ingredients
Instructions
Trim away the coarse lower stems, wash each leaf, and keeps the leaf whole. Heat the oil in a 4-qt pot over a medium heat. When hot, put in the asefetida, let it sizzle for 5 seconds, put in the greens and cover the pot immediately. Uncover the pot after 10 seconds and stir the greens. Add the salt. Stir and saute the greens for a minute. Now add the red peppers, the green chilies and 3-and-a-half cups water. Bring to a boil. Cover, lower heat, and simmer gently for 1 hour or until greens are tender. There should be about 3/4 cup liquid left at the bottom of the pot. If there is more, boil it away. Check the salt. Serve in a warm bowl with plain rice as an accompaniment.
